Double-Decker Marinated Portobello Burger Recipe

• 1/4 cup balsamic vinegar
• 2 tablespoons red wine vinegar
• 2 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup olive oil
• 8 portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out
• 1 loaf ciabatta bread
• 1/4 cup basil pesto
• 8 (1/4-inch) tomato slices (from 2 medium, ripe tomatoes)
• 10 ounces Monterey Jack or provolone cheese, thinly sliced
• 4 to 8 romaine lettuce leaves

1. Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl.
2. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated.
3. Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them.
4. Turn several times to coat, and let sit at room temperature for 30 minutes.
5. Heat a grill pan or outdoor grill to high (about 450 degrees F to 550 degrees F).
6. Slice the ciabatta widthwise into 4 pieces, each slightly smaller than the width of the mushrooms (you may have some bread leftover).
7. Slice each piece in half horizontally to make 4 tops and 4 bottoms.
8. Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes.
9. Remove the bread to a cutting board or work surface.
10. Spread 1 heaping teaspoon of the pesto on each ciabatta top and bottom (2 teaspoons per sandwichyoull probably have some pesto leftover).
11. Place 2 tomato slices on each bottom and season with salt and pepper.
12. Set aside while you grill the mushrooms.
13. Place the mushrooms cap-side up on the grill, close the grill, and cook until just starting to become tender, about 4 minutes.
14. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until the mushrooms just give way when pierced with a knife and the cheese is melted, about 4 minutes more.
15. Remove the mushrooms from the grill.
16. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread.
17. Repeat with the remaining mushrooms and bread bottoms.
18. Top with the lettuce leaves and bread tops and serve immediately.

balsamic vinegar, red wine vinegar, garlic, kosher salt, freshly ground black pepper, olive oil, portobello mushrooms, bread, basil pesto, tomato, provolone cheese

Taken from www.chowhound.com/recipes/double-decker-marinated-portobello-burger-29726 (may not work)